With just one week left in our spring season in Phoenix, now is the time to stock up.
Pork tends to be one of the easiest ways to keep meals simple. A pound of green chile pork sausage in a skillet is usually most of the meal. Add a few eggs, toss in whatever vegetables you have on hand, serve it over rice, or keep it simple and eat it as-is. It’s quick, flexible, and something you’ll actually use.
Pork chops are a different kind of meal, but just as reliable. Thick cut, bone-in, and best when given a little attention, they’re something many of you already know how to work with. A simple approach goes a long way here, especially if you’ve made our pork chop recipe before. In addition to pork chops and sausage, we’ll also have a limited supply of pork shanks, ground pork, pork ribs, and pork lard.
Most of you already cook this way. You keep a few reliable things on hand and let them carry you through the week without much effort. With that in mind, we’re currently offering some exclusive year end deals to our subscribers. If you’d like to be notified of specials and sales, please join our mailing list.
Seafood is still well stocked, including coho salmon and black cod, along with halibut and Pacific cod. We’ll also have raw local honey, Medjool dates, and Bariani olive oil available. FishHugger insulated tote bags are back in stock too!
If there are specific items you’d like, we strongly recommend ordering in advance so you can get exactly what you want. Otherwise, everything will be first come, first served.
We’ll be at the market this weekend with everything on hand. If you’d like to place an order for pickup, please do so by 3:00pm on Friday for both Saturday and Sunday markets. If you’re not able to come to the market, you’re welcome to make an appointment to shop at our home near Thomas Rd & 44th St. Sunday, April 26 will be our final day in Phoenix before we head to New Mexico for the summer.
Stay Well Fed,
Brenna & Kenny
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